Spring and summer weather brings out the flame kissed flavors of BBQ. While this recipe can be prepared in the oven, we love the smoky flavors that come from cooking outside on a grill. Grab your BBQ apron, some tools, a beverage, and let’s get busy making these delicious Baby Back Ribs.
If you want the best tasting results, it’s important to start with the best all-natural ingredients. Pasture-raised heritage pork and clean seasonings and sauces. Stop by the farmer’s market for a ripe watermelon to make the meal complete.
Our thanks to Sean Coonce of Pastured Kitchen for sharing this summertime classic!
Prep Time: 30 min
Cook Time: 5 hours
Total Time: 5 hrs 30 min
Recipe and photo courtesy of Sean Coonce of Pastured Kitchen.
- 1 tbsp sea salt
- 1 tbsp coconut sugar
- 2 tspn garlic powder
- 2 tspn onion powder
- 1 tspn cayenne pepper
- 1 tspn black pepper
BBQ Baby Back Ribs
Instructions for BBQ Baby Back Ribs
- Rinse ribs with cold water and pat dry.
- Combine rub ingredients in a small mixing bowl.
- Coat the ribs on all sides with a thin layer of yellow mustard. This will allow the rub to adhere to the ribs without affecting the flavor in the end.
- Using your hands, liberally coat all sides of the ribs with the rub, massaging it into the meat.
- Place ribs, meat side down, in a baking dish and cover securely with aluminum foil. Let ribs marinate in the refrigerator overnight.
- Remove ribs from refrigerator and set out on the counter to allow to come to room temperature.
- While ribs are resting, preheat oven to 225° F
- When ribs have come to room temperature, place foil covered baking dish with ribs in the oven and bake for 3.5 to 4 hours.
- Remove from oven and drain off drippings.
- Carefully flip ribs over in the baking dish (Don’t rush this step. The ribs should be very tender and could fall off the bone) and liberally baste ribs with BBQ sauce.
- Return ribs to the oven uncovered for an additional 30 minutes.
- Remove from oven and serve with extra BBQ sauce if desired.
If you want to cook the ribs on the gill instead of the oven the same method will work. Simply grill over low heat at 225° F and follow the same instructions above.
Meet The Chef
Sean Coonce has battled epilepsy since childhood. While on a Paleo diet, Sean has reduced dependence on medications for managing symptoms. He’s been able to thrive using food as medicine. For more recipes and cooking tips, visit Sean’s website, Pastured Kitchen.